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So after all the snow it was nice to wake up to sunny skies this morning. What I am not thrilled about is the temps! Right now it is 5 degrees outside, with a windchill that makes it feel like -2. It’s days like these that I really don’t miss my commute to Chicago!😀

Yesterday’s breakfast kind of looks like dog food, but trust me, it was delicious! I diced a small baked potato and Pam fried it. Then I added 1/2 cup of egg white and a handful of baby spinach – then splashed with Tabasco – so like a potato hash?

With a small bowl of fruit – my store sold this fruit salad for $1.49 a pound last weekend!

Then my grilled cheese! 2 oz. Polish rye, 1.5 ounce lean deli ham, 1/2 cup baby spinach, 1/2 sliced jalapeno, 2 slices 2% American cheese. A co-worker bought and hated this fat free margarine so she let me have it. I think the brand name is I Can’t Believe It’s Not Butter, but in any event 1 tablespoon is only 5 calories! I used that to grill up my sammie – so good!

I loved the crispy parts of the cheese on the top of the bread!

And since you couldn’t tell from the above picture, there was a layer of fresh jalapenos!

I bought a bag of pears on the dollar rack – every day I touch them and they are still hard. I decided to cut into one and its kind of like an Asian pear where the skin never gets soft – perfect way to finish my lunch.

I probably make chicken parmesan once ever two or three weeks – I just love it! It helps that I have canned our marinara sauce so that’s always ready to go, although I used our last jar last night😦

I usually dip my chicken into egg whites – I don’t like whole eggs for some reason. Last night I just used a bit of beef broth that I seasoned – worked great! You really just need something wet to dip it in so the bread crumbs stay on.

I always use a combination of 1 tsp. real butter, 1 tsp. canola oil and spray the pan with Pam.

1st flip - perfect!

The last few minutes on the second side I add mozzarella cheese – love how Tony’s chicken looks like a heart! I love you Tony!😀

I drained the pasta but left some of the water in the bottom of the pot – I added baby spinach for a minute just to wilt before adding it to my plate: 6 oz. chicken breast, 5 oz. cooked high fiber pasta, 1/2 cup marinara and 1 oz. part skim mozzarella with a handful of wilted spinach:

After seeing the picture of the short rib grilled cheese sandwich on the cover of last month’s Bon Appetit magazine – I haven’t been able to shake the need to make it. I bought short ribs over the weekend with the intention of having short ribs with a celery root potato puree, but after I brought them home, 3 pounds of short ribs really isn’t a whole lot of meat.

So last night I decided I was going to braise them to just make the sandwiches. I opened the first package and damnit if they were bad! The sell by date was February 8 – rats!

So on to Plan B! I decided I would use the celery root and potato for my BSI recipe this week which is lemon zest! The first part of my recipe was to make a lemon chili oil. I put 3/4 cup of extra virgin olive oil on low heat and added dried chilis and some lemon rind that still had a bit of lemon pulp on it. I just heated it for 15 minutes and let it cool.

I found this oil/vinegar set at Tuesday Morning for $4.99. For some odd reason they had initials of only “B” and “M” for some reason! Here’s my Bizzy set!

after the oil cooled I put in one of the containers - I just trimmed all the lemon off to keep the rind

So then it was time for Part B of my BSI recipe. Except I can’t find the celery root. Really? How do you lose 2 pounds of celery root?? So you’ll have to wait for the second part. This is a recipe I made up – in my head it sounds amazing, but we’ve seen where my recipe ideas haven’t had such a great outcome before!😀

I met a new blog friend! My friend Amanda asked if I knew this blogger because she lives near my community – her name is Michelle and her blog is here. Nope, I hadn’t seen it before but I absolutely love it. She has a cooking group called HBin5 – Healthy Bread in Five Minutes based on this book:

I had Hannah pick it up for me after school!😀 Thanks Hannah!

So excited to try new bread recipes from this – thanks for letting me join the group Michelle!

And a big thank you to one of my commenters yesterday who pointed out that my stats for yesterday showed 0% alcohol even though I had put in my beer that I had at dinner. What I learned is that if the food doesn’t have a grade next to it, it doesn’t have ALL the nutritional information! Case in point, I typed in Miller Lite because that’s what I had – but they only had the calories and carbs, nothing else. So after I typed in “light beer” it gave it a grade and adjusted my stats: so the day before yesterday was a B-

Wednesday’s stats:

I also did a 30 minute run jog on the treadmill and 10 minutes of abs on the ball – AND I held a plank for two minutes which is a record for me!😀

Off to put together my breakfast and lunch today. Oh, come back tomorrow – I will have had my 200,000 page view by tomorrow so I have a great giveaway to celebrate!😀

Your breakfast reminds me of the Jimmy Dean D-Lights Breakfast Bowls. They are great in a pinch but now I’ll probably feel forever guilty if I buy one since you have made the same thing from scratch. I’m always trying to figure out what to do with the last couple of potatoes in a bag and now you’ve given me an idea!

Yea for 200,000 page views. I’m craving melted cheese on bread. But i’m also craving Soccer, Skiing, Swimming, Sunshine…It’s a craving not a hunger. I just had a baked potato. 5 min bread would be great! I’ll have to check it out.

I’m also confused over the B & M bottles? Balsamic? who knows.. At least it worked out for you! I’m a sucker for anything w/ the ltter C monogram or Christina on it. I’m like a 10 year old w/ Christina pencils and stickers. hahaha

So many good eats on this page! Josh would go nuts for the buffalo chili and I want to eat your potato hash! I have a sweet potato, maybe I will make something similar for din din. Love the heart shaped chicken- too cute!

I have always wanted to try to make chicken parm, but for some reason, have always been scared to do so. I have no idea why either? For some reason I always think it is going to be ubber hard. I may have to tackle that soon!